Broccoli and Butternut Squash Salad 1/2 lb. butternut squash 3 cup broccoli florets, cut into pieces 1/2 cup canned black beans, rinsed and drained 1 1/2 tbs. oil 1/4 tsp dried basil 1/4 tsp garlic powder 1/8 tsp thyme 2 tbs fresh parsley, chopped 2 tbs walnuts, chopped 2 tbs pumpkin seeds, toasted Trim the ends of the squash and peel. Cut the squash in half lengthwise and remove the pulp and seeds. Slice the squash into strips and cut into 1-in. cubes. Lightly steam the squash and broccoli until tender-crisp, or about 15 minutes for the squash and 10 minutes for the broccoli. Place the broccoli and squash in a large bowl and add the black beans. In another small bowl, whisk the oil, basil, garlic powder, and thyme together. Pour over the vegetables and toss to coat. Mix in the parsley, walnuts, and pumpkin seeds.